German Banana Chocolate Sheet Pan Cake
Ingredients
Dough
- 225 ml sunflower oil
- 2 medium eggs
- 240 g granulated sugar
- 1 packet vanilla sugar
- 380 g all-purpose flour
- A pinch of salt
- 1 packet baking powder
- 4 tablespoons unsweetened cocoa powder
- 250 ml whole milk
- Butter, for greasing the pan
Filling
- 600 g heavy cream
- 3 packets whipped cream stabilizer
- 2 packets vanilla sugar
- 100 g dark chocolate shavings
- 8 bananas (about 1.2 kg)
Preparation
Preheat the oven to 180 degrees Celsius conventional or 160 degrees Celsius convection
Grease a 39x26x4 cm baking sheet
In a large bowl, whisk together sunflower oil, eggs, sugar, and vanilla sugar
In a separate bowl, mix flour, salt, baking powder, and cocoa powder
Alternately add the flour mixture and milk to the egg mixture, stirring until smooth
Pour the batter into the prepared baking sheet and smooth the top
Bake in the preheated oven for 20 to 25 minutes
Let the cake cool completely
Using a spoon, hollow out the cake about 1 cm deep
Crumble the removed cake into a bowl and set aside for later use
Beat the heavy cream until stiff, gradually adding the whipped cream stabilizer and vanilla sugar
Gently fold in the chocolate shavings
Peel the bananas, cut them in half lengthwise, and arrange them closely on the cake base
Spread the whipped cream mixture over the cake and smooth the top
Cover the cream with the reserved cake crumbs
Refrigerate the cake until ready to serve
Tips
For a mole cake without banana, use about 900 g strawberries: hull, halve, and arrange on the chocolate cake base in the same way
